Email to Stella      

Lime: Lime-Layered Alaska Pie

Source of Recipe


Valerie Sagers






List of Ingredients



• COCONUT CRUMB CRUST:
  
• 1 1/2 cups coconut bar cookie crumbs
  
• 1/4 cups (1/2 stick) butter, melted
  
• LIME FILLING:
  
• 6 Tblsp. (3/4 stick) butter
  
• 1/3 cup lime juice
  
• 1 cup sugar
  
• 3 egg yolks - (save the whites for the meringue)
  
• 2 whole eggs
  
• 1 tsp. grated lime peel
  
• 2 pints vanilla ice cream
  
• MERINGUE:
  
• 3 EGG WHITES
  
• 6 Tblsp. sugar
  
• 1/4 tsp. cream of tartar
  






Instructions



1. CRUST: Combine crumbs and butter. Press mixture evenly and firmly against bottom and sides of a 9-inch pie plate, building up slightly arount the rim. Chill.
   
   
2. FILLING: In a small saucepan melt butter. Add lime peel and juice, salt and sugar. Beta eggs and egg yolks slightly; add to lime mixture. Cook over low heat, stirring constantly, until smooth and thick. Cover and chill.
   
   
3. Spread 1 pint ice dream in crust; freeze. Top with one half of the filling; freeze. Repeat with remaining pint of ice cream and remaining filling.
   
   
4. MERINGUE: Beat eggs whites until soft peaks form. Add sugar, 1 tablespoonm at a time, and continue beating until stiff peaks form and sugar is dissolved. Add cream of tartar and beat to combine.
   
   
5. Mound the meringue onto pie, completely coverinmg the filling and sealing the crust. Place on wooden board and bake 3--4 minutes at 425 degrees or until lightly brown.
   
   
6. Serve immediately.
   
   
7. Makes 6--8 servings